| dc.description.abstract | This study was performed to examine the effect of chitosan and rosemary oil on the shelf life changes of the rainbow trout filet. The samples divided into 4 groups. The control (I) group samples nothing were applied. The group II samples were applied solution of 2% chitosan. The group III samples were applied 2% chitosan and 0.05% rosemary oil and group IV samples only 0.05% rosemary oil. The samples of all groups storage at +4 °C for day 20. The microbiological (total mesophilemesophiles aerobe bacteria, H2S producing bacteria, Enterobacteria, Pseudomonas spp. and lactic acid bacteria), chemical (pH, total volatile base nitrogen and thiobarbituric acid) and sensory evaluation on days 0, 4, 8, 12, 16 and 20. Total mesophile aerobe bacteria count reached 7.2 log10 cfu/g at samples of group I on 8 day, while 4 log10 cfu/g samples of group III on 20 day. The result of chemical parameters, samples of group III were detected better than other groups samples during the storage time. © 2018, Agricultural Research Communication Centre. All rights reserved. | en_US |
| dc.contributor.department | Can, Ö.P., University of Cumhuriyet, Faculty of Enginnering, Department of Food Enginnering, Sivas, 58140, Turkey -- Yalcin, H., University of Cumhuriyet, Faculty of Enginnering, Department of Food Enginnering, Sivas, 58140, Turkey, University of Mehmet Akif Ersoy, Faculty of Veterinary, Department of Food Hygiene and Technology, Burdur, Turkey -- Arslan, A., University of Cumhuriyet, Faculty of Enginnering, Department of Food Enginnering, Sivas, 58140, Turkey, University of Firat, Faculty of Veterinary, Department of Food Hygiene and Technology, Elazig, 23119, Turkey | en_US |
